Béarnaise sauce – Blender method

Béarnaise sauce – Blender method

Brian CampbellCamfam Cookery
No double-boiler here! Easy and delicious Béarnaise using a blender, but there is a little prepping that needs to be done in a skillet. is’s easy!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauces
Cuisine French
Servings 10
Calories 182 kcal


  • 1 Blender
  • 1 Saucier or Saucepan


  • ¼ cup white wine vinegar
  • ¼ cup white wine
  • 2 tbsp shallots minced
  • 3 tbsp tarragon fresh , chopped, divided
  • 1 ¼ tsp kosher salt divided
  • ¼ tsp black pepper freshly ground
  • 3 egg yolks extra-large
  • 1 cup unsalted butter melted


  • Combine vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt, and the black pepper in a small saucier or saucepan.
  • Bring to a boil and simmer over medium heat for 5 minutes until mixture is reduced to a few tablespoons. Cool slightly.
  • Put egg yolks into a blender.
  • Transfer cooled mixture with egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds.
  • With blender on, slowly pour hot butter through opening in lid. Add remaining 2 tablespoons tarragon leaves and blend for only a second.
  • If the sauce is too thick, add a tablespoon of white wine to thin.


Calories: 182kcalCarbohydrates: 7gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 58mgSodium: 300mgPotassium: 225mgFiber: 2gSugar: 3gVitamin A: 166IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword Sauce
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